Tuesday, May 23, 2017

Tempura Shrimp Chalupa

I had this chalupa last night towards the end of a wonderful stay at Los Angeles at my sister Bebeng's house. It was prepared by my other sister Menchie who wanted to make a point it would be better than anything I could eat in any Mexican place. Boy is she right!

The crunchiness and flavor of the deep fried tortilla and the tempura coated shrimp with the accompanying vegetables made the chalupa spectacular.

Nothing beats something fried anytime and the deep fried tortilla proves it. It takes the chalupa a notch higher than the non fried shrimp taco which uses just tortilla straight from package. The taco is also amazing but the chalupa is the bomb.

I prefer flour tortilla over corn but one can use either one. Prepared tempura mix was used according to package instructions as the batter to coat the shrimp.

Tempura Shrimp Chalupa

( Recipe courtesy of my sister Menchie)

  • Shrimp
  • Tempura mix from grocery or Asian store
  • 6- inch flour or corn tortillas
  • Lettuce, any kind shredded
  • Cilantro, roughly chopped
  • Lime wedges
  • Avocado, sliced
  • Grilled Anaheim chilis, optional
  • Pico de gallo from chopped tomatoes, onions, cilantro, jalapenos
  • Crema fresca or sour cream
  • Hot sauce
  • Oil

Prepare the vegetables and set aside.

Fold the tortilla just so to make a pocket with around one inch space at the fold and deep fry in hot oil.

Prepare the tempura batter according to package instructions in a bowl. Add the shrimps to the batter and deep fry in hot oil.

Assemble the chalupa by layering the vegetables and tempura shrimp in the deep fried tortilla. 

Serve with crema fresca or sour cream and hot sauce.

Enjoy like I did. 

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